My brisket got dry after the stall and I'm glad it did

Was doing a 14 pound packer in Austin last Saturday, oak wood, wrapped at 165 like everyone says. But my temp probe died on me right around the stall, so I stopped wrapping and just let it ride. It came out at 203 with a crunchy bark and the flat was a bit dry, but the point was melt in your mouth. Everyone at the table kept talking about the crust and honestly I think chasing that perfect moist flat is overrated for backyard cooks. Has anyone else ditched the wrap and just accepted a drier finish for better bark?

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